Make the spiced cranberry-orange syrup. In a small saucepan, combine 1 cup fresh cranberries, 1/2 cup water, 1/2 cup sugar, 1/2 cup orange juice, 1 strip of orange zest, 1 cinnamon stick, 3–4 whole cloves, and 1 star anise. Bring to a gentle simmer for 6–8 minutes until cranberries start to pop and the liquid turns ruby red. Remove from heat and let steep 10 minutes. Strain, pressing gently to extract liquid. Cool completely.

Chill the bubbly. Pop the sparkling wine in the fridge for at least 2 hours. Cold bubbles taste crisper and keep the cocktail bright.

Prep your glasses. Use flutes or stemless wine glasses. If you want a sugar rim, rub an orange wedge around the rim and dip in fine sugar mixed with a pinch of cinnamon.

Build the cocktail. For each drink, add 1–1.5 ounces of the spiced syrup to the glass. If using vodka or gin, add 1 ounce. Gently add 3–4 ounces of sparkling wine. Stir once with a long spoon to combine without knocking out the bubbles.

Garnish. Add 2–3 fresh cranberries and a small orange twist. A tiny rosemary sprig adds a fragrant, evergreen touch.

Make it a mocktail. Swap sparkling wine for chilled club soda or a 50/50 mix of ginger ale and club soda. Skip the vodka or gin. Build the same way and garnish as above.